After chopping, dust beef with flour so evenly coated and brown sides in a heavy pot with oil in it. Remove and repeat until all meat is browned, you dont want to overcrowd the pot.
Return all the beef to the pot and add the carrots and potatoes. Add bay leaves, salt, and pepper.
Dump the entire bottle of wine onto the contents, and place in a 400ºF oven for about 4 hours. Stir contents every hour so there's no dry burnt pieces sticking out of the wine. Taste frequently after 2 hours. When the wine has thickened considerably and no longer tastes like wine, but amazing beefy gravy you should be done. Poke the carrots and potatoes with a fork to make sure they're soft enough to chew, and you're done!
Serve by itself, over rice, or my personal favorite; with sour cream.